BellaOnline Forums Food and Wine Vegetarian Need Vegetarian Chili Recipe without meat sub

I've made SO many. Would like a new one..Doesn't have to be vegan. Any favorites?

I found this one for the crockpot online awhile back:

1 onion, diced
2 small zucchini, chopped
1 clove garlic, minced
8 ounces mushrooms, sliced
1 can black olives -- sliced
15 ounces crushed tomatoes
15 ounces red kidney beans
15 ounces garbanzo beans
15 ounces white kidney beans
15 ounces black beans
2 1/2 cups prepared brown rice
1/8 teaspoon powdered red pepper
1 teaspoon cumin
2 teaspoons oregano

Directions:

Combine all ingredients in crockpot. Cover; cook on low for 6-8 hours. Makes 4 servings.

thanks!

I have NOT tried this yet, but was going to make it this Friday to serve on the weekend. I have a vegetarian teenager who likes thing HOT, so we'll see if it matches up.
Personally, I like TVP and seitan, but my son thinks that if its a meat substitute, its still, in essence, meat.
He still eats eggs, tho' (the mind of a teenager - ARRGH!!)
I also like Dr. Andrew Weil's recipes in general; they are tasty, usually not using expensive or hard to find ingredients, and I can serve them to a wide variety of dietary restricted folks. Plus, he just seems to be such a likeable, huggable guy!

Vegetarian Chili from Dr. Weil's daily e-newsletter
6 Servings
Ingredients:
7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste

Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas

Instructions:
1. Drain beans in a colander.
2. Heat oil in a large dutch oven or saucepan. Add the onions and saut� over medium heat until onions are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
6. Add salt and pepper to taste, and more chili if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.

Nutritional Information:
Per serving:
351 calories
6 g total fat (1 g sat)
0 mg cholesterol
62 g carbohydrate
17 g protein
21 g fiber
450 mg sodium

That sounds really good! Please report back on how it turned out.

Julie

Oops! I think that the instructions for cooking the Veg Chili calls for garlic, but doesn't say when to include them. I would saute them (crushed) with the onions, then proceed with the recipe from that point.
Dontcha luv it when that happens? Shame on you, Dr. Weil!